All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
It's time once more to bid farewell to summer and prepare for cooler weather, playoff baseball, and pumpkin-spiced everything. This is when we start to crave warming flavors, and our healthy caramel apple pork chop fits the bill perfectly. The mix of sweet, savory, and a hint of heat from red pepper flakes is just what you want on your dinner table. Paired with that other autumnal heavy-hitter, butternut squash, this is the perfect meal to prepare when the leaves start falling.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Peel and core apple. Slice into ¼" pieces. Stem thyme (reserve four tops for garnish). Rinse pork chops, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.
Roast the Squash
Place butternut squash and thyme leaves on one side of prepared baking sheet. Drizzle with 2 tsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper. Toss to coat and spread into a single layer. Roast 10 minutes (squash will finish cooking later).
Cook the Pork Chops
While butternut squash roasts, place a medium non-stick pan over medium heat. Add 2 tsp. olive oil and pork chops to hot pan. Cook 4-5 minutes on one side, or until well-browned. After squash roasts 10 minutes, transfer chops to baking sheet, seared-side down, and return to oven. Roast 5-6 minutes, or until squash is tender and pork chops reach a minimum internal temperature of 145 degrees. Reserve pan for making sauce (no need to wipe clean).
Start the Sauce
Return pan used to sear pork to medium heat. Add 1 tsp. olive oil and apples to hot pan. Sprinkle with half the cinnamon and toss to coat. Cook 3-4 minutes, or until apples begin to soften.
Finish the Caramel Apple Sauce
Add brown sugar, half the pecans (reserve remaining for garnish), ⅓ cup water, and red pepper flakes (to taste) to pan with apples. Stir to combine and bring to a simmer. Simmer 2-3 minutes, or until sauce is reduced to a light glaze consistency. Season with ¼ tsp. salt. Taste, and add remaining cinnamon, if desired.
Plate the Dish
Place roasted butternut squash on a plate. Spoon caramel apple sauce in front of squash and serve pork chop on top. Garnish with reserved thyme tops and remaining pecans.
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